menu

  • Blog Home

Crispy Snow Cap Beans & Greens with Tomatoes

on Monday, 16 December 2013. Posted in Salads & Dressings, Vegetable & Side Dishes, Recipes

This recipe was created for Community Grains by Carrie Murphy, a poet who blogs about healthy food at Plums in the Icebox.

Fusilli Pasta Salad with Potatoes, Pepper & Aioli

on Monday, 16 December 2013. Posted in Salads & Dressings, Vegetable & Side Dishes, Pasta & Grains, Recipes

This is a great pasta salad that combines Community Grains fusilli with the brightflavors of aioli, roasted red peppers, and fresh herbs along with rich German butterball potatoes! Recipe created exclusively for Community Grains by Chef Jonah Rhodehamel of Oliveto Cafe & Restaurant in...

Fusilli with Chicken & Castelvetrano Olives

on Monday, 16 December 2013. Posted in Vegetable & Side Dishes, Pasta & Grains, Recipes, Main Course

A super easy & delicious recipe when you-ve got some leftover chicken to use up. Grown in Sicily, Castelvetrano olives, also known as Nocellara olives, are picked young and cured in lightly salted brine, giving them their recognizable bright green color as well as their mild, buttery flavor....

Wheelies & Cheese

on Monday, 16 December 2013. Posted in Vegetable & Side Dishes, Pasta & Grains, Recipes, Main Course

This easy, kid-friendly recipe will likely be a hit with your whole family! Recipe by Community Grains.

Fusilli with Cheese & Citrus Gremolata

on Monday, 16 December 2013. Posted in Vegetable & Side Dishes, Pasta & Grains, Recipes, Main Course

This recipe was originally appeared in the October 2008 issue of La Cucina Italia. The rich, complex cheese sauce pairs wonderfully with the nuttiness of the red winter wheat pasta.

Shepherd-Style Rigatoni with Ricotta and Sausage

on Monday, 16 December 2013. Posted in Pasta & Grains, Recipes, Main Course

Recipe by Saveur Magazine. Chef Rosetta Costantino, an Italian expatriate, says that Calabrian shepherds, including her father, make this rustic pasta with fresh ricotta, sausage, and fresh herbs. Whisk ricotta with a fork and thin it with hot pasta water to turn it into a sauce; grooved rigatoni...